About this recipe:Lemon balm is a leafy herb that has a hint of mint and lemon. It pairs beautifully with sage and both are perfect for poultry. The butter makes this roast chicken delicious and moist. Absolutely fantastic!
60g lemon balm leaves, divided
10g fresh sage leaves, divided
55g softened butter
1 pinch salt and pepper to taste
1.5kg whole chicken
1 teaspoon garlic granules
2 tablespoons olive oil
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat an oven to 200 C / Gas 6.
Set aside 1/3 of the whole lemon balm leaves and 1/3 of the whole sage leaves. Chop the remaining lemon balm and sage. Place the chopped herbs into a mixing bowl with the melted butter. Season to taste with salt and pepper, and stir until evenly mixed. Loosen the skin of the chicken, and rub the butter mixture underneath the skin, over the breast and legs. Rub the skin of the chicken with garlic granules, salt and pepper. Place the reserved herbs into the cavity of the chicken, and place breast-side-down in a roasting pan.
Roast in the preheated oven for 30 minutes, then turn chicken breast-side-up, and continue baking until no longer pink at the bone and the juices run clear, about 20 minutes more. Remove the chicken from the oven, cover with a doubled sheet of foil, and allow to rest in a warm area for 10 minutes before slicing.
Watch our video to see how to make a perfectly roasted chicken every time. Watch now!